Gluten & nut free Italian treats?
elba1
8 years ago
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carolb_w_fl_coastal_9b
8 years agolast modified: 8 years agotishtoshnm Zone 6/NM
8 years agoRelated Discussions
RECIPE: looking for: gluten free cookie recipes
Comments (2)Rice Krispie Treats can be made gluten-free -- just make sure each ingredient identifies itself as 'gluten free'. See here: http://www.ricekrispies.com/en_US/recipes/the-original-treats.html?utm_source=google&utm_medium=cpc&utm_term=how%20to%20make%20rice%20krispies%20treats&utm_content=How+to+Make+Rice+Krispies&utm_campaign=Intention+-+Brand#/en_US/recipes/gluten-free-treats Otherwise, have a look at the King Arthur Flour site for gluten free cookie/sweets recipes. Most of their GF recipes I've tried have been pretty good. Here's the link: http://www.kingarthurflour.com/recipes/gluten-free/cookies-bars-and-candy I've also found some good GF recipes at Allrecipes.com so you might want to search there to see what inspires you....See MoreAnybody here gluten Free?
Comments (39)Lori I thought of you tonight when we had this kick butt dinner that was gluten free. You have to like veggies though! Kale, White bean and Vegetable stew over Polenta YIELD: 4 servings (serving size: 1 3/4 cups) Ingredients 1 tablespoon olive oil 1/2 cup chopped onion (I think I used about double that) 2 (4-ounce) links Italian style chicken sausage, cut into (1/2-inch) slices. You could also use turkey sausage, and I recommend getting the spicy kind for this dish. 1 zucchini, quartered and cut into (1/2-inch) slices (about 2 cups) I added half a green pepper, but it is optional and did add a little more oomph to the flavor (again, if you like green peppers) 3 garlic cloves, peeled and crushed 6 cups chopped trimmed kale (about 1/2 pound) 1/2 cup water (I used vegetable broth, could also use chicken broth) 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained. (I used butter beans, I love them!) I only used one can 1 (14.5-ounce) can diced fire roasted tomatoes, undrained 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 tsp. italian seasoning and a healthy dash of Mrs. Dash garlic and herb seasoning Preparation Heat oil in a large skillet over medium-high heat. Saut� onion and sausage 4 minutes or until sausage is browned. Add zucchini and garlic; cook 2 minutes. Add kale and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. (I added about 1 TBLSP tomato paste to thicken the stew) Serve immediately over polenta. Polenta (Get it from Bob's Red Mill, their stuff is usually very fresh) 2 cups water and 1 cup vegetable or chicken broth, or all water 1/4 tsp. salt (use 1/2 if you're using all water) 1 cup polenta 1/4 cup parmesean or romano cheese or fontina cheese 1 1/2 TBLSP butter for frying (that's optional, you can use olive oil or broil polenta instead of frying, or just serve the stew over soft polenta.) Bring the water/broth mix to a boil. Add the salt and stir in the polenta. Stir it as you add it to the pot to keep it from clumping. Turn the pot down to low. Simmer the polenta for at least 15 min., until it is very thick. Add the cheese. Pour the polenta into a large flat pan, well oiled. Let the polenta cool and coagulate in the pan. This will take about 15 min. Can make ahead. Then, cut the polenta into squares and fry in butter until browned on both sides, which should take about 10 min. Can also brush with olive oil and broil the polenta. Serve in flat bowls topped with the stew and a shaving of parmesean cheese. Yummo!...See MoreFood fads -- gluten free?
Comments (28)I have a small farm with a gluten free bakery and sell at the local farmers market. Nothing I make has corn syrup, artificial flavors or colors, or weird chemicals. I estimate that of all the visitors we get at the market, 20% buy from me and they are not all celiacs or have a true wheat allergy. Some of my customers have jumped on the bandwagon, so to speak, of the GF fad. They include those with autistic children, or arthritis, cirrhosis, IBS, lupus, or chemotherapy reactions. Many have other allergies that I also create tasty treats without - dairy, eggs, soy, tree nuts, peanuts. Others just say they feel better and I do agree that they are probably looking at what junk they have been eating and are making changes overall to their diet. That is a good thing and we little local farmers are benefiting from that - not the conglomerates. Some people just buy from me because it all tastes good, and don't care if it is GF or not. As for the GF stuff on the shelves that the major food mfg are producing they are using just different chemicals than their regular chemically enhanced wheat based stuff. Truly most are awful. But, having been working on baking GF for 5 years, I have developed quite a few treats that taste good and are equivalent to their wheat counterparts. Because I can eat wheat, what I make has to taste like it does and believe me I have thrown out lots of inedible GF baked goods. However, white GF bread will never, ever taste like Wonder Bread, but there are good tasting white breads while the sourdough and quasi-rye GF breads do taste quite similar to wheat/rye breads and waffles and pancakes are very close, especially when you add pecans. There are also many treats that have been out there for many years that never had wheat in them anyway and are just now being labeled as GF - Pavlova and meringues, Brazilian butter cookies (Maizena), and all candy and fudge. etc. I have a theory that the wheat I ate as a kid in the 40's and 50's was not what is growing in the fields today. Hybridization, chemical fertilization, tinkering with GMO's, and a raft of questionable long term effects of pesticides and herbicides have produced a wheat that is not at all what it once was and genetically has been proven to be just that - not "wheat". Something I tell people who ask what gluten free means is, "All those lovely vegetables, fruits, meats, eggs, and cheese you are buying at the farmers market do not contain gluten so you are already buying gluten free without knowing it. But, when you add bread, cupcakes, muffins, pizza, pasta, sub rolls, beer, and the famous Southern biscuits with breaded fried chicken, you are consuming wheat and that contains the gluten that some people are avoiding by eating gluten-free." I do hope people are becoming more conscious of gluten free eating, if nothing more than to be aware of how much junk is on the grocery shelves and in the restaurant's and fast foods' meals. Gluten free eating out is impossible as there is a lot of cross contamination with wheat in restaurant kitchens - residual on pans and in bowls, and even floating in the air, so it is just not safe for those with celiac disease. Nancy Annie - you will never have a good brownie that is made from black beans. It is just not a good substitute and beans belong in soup and tacos, not treats. My recipe uses cornstarch instead of wheat or beans so try this - GF Fudgey Brownie Recipe Altered from the recipe in the book Ready for Dessert by David Lebovitz Line 8"sq pan with sprayed foil or parchment with overhang on both sides to lift out. Micro 6Tblsp butter with 12oz chocolate chips for 2 min, stir with wooden spoon and micro another 1 or 2 min until partially melted. Stir with spoon to complete the melting - do not over micro or it will be stiff and off tasting. Stir in 3/4 C sugar, 1tsp vanilla extract. Then, beat in 3 eggs just to incorporated. In a bowl mix together 1/3C cornstarch, 1/4C unsweetened cocoa powder, 1/2tsp cinnamon, 1/2tsp salt. (I also add a couple shakes of fine black pepper because I like that tang with all my chocolate treats.) Stir dry ingredients into wet, about 2 minutes, using a wooden spoon not a hand mixer. Option: Add 1C coarsely chopped pecans or walnuts. Bake 350F 20 minutes and check with toothpick - if it looks wet continue baking checking at 5 min intervals until toothpick is mostly dry but don't over bake or they will be hard. Touching the top with fingertips to test does not work with this recipe as it is not springy like cake. Let cool in pan on a rack, then lift out to cool completely before cutting (using a pizza cutter makes nicer edges than a knife). Nancy...See MoreRECIPE: looking for: gluten free cookie recipes (no nuts)
Comments (1)http://www.theglutenfreelifestyle.com/Gluten-Free%2520Baking%2520Invitational/PDF/Winning%2520Recipes.pdf http://www.luanekohnke.com/wp-content/upLoads/2010/10/Gluten_Free_Cookies.pdf http://www.frugalskills.com/pdf/Gluten-Free-Cookie-Recipes-by-Frugal-Skills.pdf from a web search, never tested myself...See Morergreen48
8 years agolast modified: 8 years agograinlady_ks
8 years agoagmss15
8 years agoelba1
8 years agotishtoshnm Zone 6/NM
8 years agoelba1
8 years agotishtoshnm Zone 6/NM
8 years agoplllog
8 years agoelba1
8 years agoCompumom
8 years agolast modified: 8 years agorgreen48
8 years agolast modified: 8 years agoplllog
8 years agoelba1
8 years agoannie1992
8 years agorgreen48
8 years agoagmss15
8 years agoelba1
8 years ago
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tishtoshnm Zone 6/NM